Food, Glorious Food!

A good friend of mine once asked, “Are you cooking these days? I always know you’re happy when you’re cooking.” And it is so true! If I had my choice, every day I would have time to chop and either sauté, roast or braise something and serve it up to my family or friends. I am one of many cooks in my extended family, but I’d like to think I’ve made my own reputation as someone who especially loves doing dips, soups and salads—and who not only loves cooking, but also loves writing about it!
Honestly, it’s hard for me to narrow down the recipes I love. More than 50 cookbooks sit proudly in my living room (and those are the ones that made it through my pretty ruthless pruning process), along with 2 binders of magazine-tear recipes, a composition notebook of my ideas and critiques, and a folder of menus I’ve printed. I need to print out a menu when I cook for an event, because otherwise I would never remember year over year! I’ve had many a moment when one of my brothers or even my kids will say, “Can you make that such-and-such you made that time?” only to get a blank stare from me! So I started keeping much better records.
But I will say, I pride myself on meticulously storing my family and friends’ food preferences, allergies and aversions. Rob can’t do seafood, Dan can’t do stone fruit, Aunt Nat can’t do garlic and Aunt Terry can’t do vinegar. Mom hates yellow mustard. Mike eats everything—just no raw onions because he hates to offend. Nia doesn’t like fruit messing with her chocolate. Dylan doesn’t eat at parties, but he’ll eat when everyone leaves and it should have tomato sauce or salsa on it. Cole wants a chicken drumstick right now but hold the dessert! You get the idea.
So as I finish up week 3 of New Year’s Fit and head into the homestretch of the challenge, I thought I’d share just a small sample of recipes that have a ton of veggies and also bring me such joy to prepare. And if you see me in the studio or on Facebook and want to talk food, I am your girl! I firmly believe that home cooking heals almost everything! And it can be fun, relaxing and nourishing all at the same time.
Following are two recipes each for dips (just in time for Superbowl Sunday), soups and salads. Enjoy!
I have many more recipes on my blog’s website if you want more! www.sendmethatrecipe.com

Simplest and Best Guacamole
Recipe type: appetizer, side dish
Author: Andrea Benoit
Prep time: 5 mins
Total time: 5 mins
Serves: 4 servings
Once you make this extra easy guac, you will never consider buying it pre-made ever again, and you will find so many wonderful uses for it beyond a tortilla chip–which is amazing in and of itself, of course. On burgers or chicken sandwiches, as a topper for black bean soup, chicken enchiladas, or fish tacos, or with a couple of eggs in the morning, this will be your new go-to condiment. More healthy fats for you! Get smashing! Of course you can add cilantro, but I am one of those people who got the gene for not liking it, so I leave it out.

Ingredients

• 2 ripe Haas avocados (the black, pebbly-skinned ones--they should give when you press on them. If they don't, wait and make your guac in a day or so when they are ready. Ripe avocados are a must.)
• 2 limes
• Kosher salt
• 1 cup frozen corn, thawed in microwave; or canned corn; or fresh, cut off the cob and toasted in a pan for a few minutes until tender
• 1 jalapeno pepper, ribs and seeds removed (if desired)

Instructions

1. Halve the avocados lengthwise, twist to separate the halves, and remove the pits this way: Place the half of the avocado containing the pit on the counter and use a sharp knife to dig into the pit, keeping your other hand away. Twist and lift the pit out and use your thumb to flick the pit away from the knife. Bobby Flay taught me this--not personally, on TV. You can google "pit an avocado" if you are unsure. I don't bother with the dish towel on the counter or in my hand, I just keep my other hand away so the knife blade is never going toward my hand.
2. Scoop out the avocado flesh with a spoon into a medium mixing bowl.
3. Mince your jalapeno (if using) and add to the bowl.
4. Add your thawed frozen, canned or fresh corn. You will love this sweet and crunchy addition!
5. Take a healthy pinch of Kosher salt, I mean at least half a teaspoon, and add.
6. Roll the limes on the counter, slice one and squeeze the juice into the bowl.
7. Using either a potato masher or a fork, mash up the mixture to your desired consistency. Taste with a chip to see if the lime and salt are right. I generally end up adding more of both.
8. Enjoy!
9. A note on onions, tomatoes and cilantro: If these ingredients entice you for your guacamole, go for it. I will just say that in my experience, raw onions and cilantro are very polarizing--love em or hate em. To reduce the bite of the onions, squeeze the lime juice directly on the finely chopped onion and let it sit for a few moments, the acid neutralizes the onion a bit.
10. If you happen to have any leftover guac (unlikely, but it happens sometimes), squeeze a little lime juice on top and wrap super-tight in plastic wrap, placing the wrap directly on the guac itself to prevent air from getting to it. Eat within 36 hours or so.

Roasted Eggplant Dip
Author: Andrea Benoit adapted from Ina Garten's Roasted Eggplant Spread recipe
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4-6
I started making this dip a few years ago when I had a fridge drawer full of vegetables and I needed a recipe that used a lot of them! To my delightful surprise, my kids wanted to skip the pita chips and just get a spoon! Something about the sweet red bell peppers, roasted garlic and tomato paste and the overall creamy texture of this dip makes it appealing to adults and kids alike. This is a great dish to bring to a party and can easily be made ahead of time. 
Ingredients

• 1 medium eggplant, peeled
• 2 red bell peppers
• 1 red onion (or sweet onion, such as Vidalia)
• 5 garlic cloves, peeled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt and fresh cracked pepper to taste
• 2 tablespoons tomato paste

Instructions

1. Preheat oven to 400°F.
2. Peel the eggplant, seed the bell peppers, peel the onion and cut into about one-inch cubes.
3. Peel the garlic and cut off the little dried ends, but otherwise leave the cloves whole unless they are very large, in which case just slice those in half.
4. Toss the vegetables together on a large (non-stick if you have) sheet pan with the 3 tablespoons of olive oil. Toss with the salt and pepper.
5. Roast for 20 minutes, then toss the veggies around, then roast about 20 more minutes, until everything is soft. Cool for a few minutes.
6. Place the vegetables in your food processor with the 2 tablespoons of tomato paste and pulse until everything is well blended but not completely smooth. Taste. If you want it sweeter, add a little more tomato paste. If you want it thinner, add a little olive oil. Enjoy with pita or tortilla chips or as a spread on sandwiches or dollop on hot pasta.

Minestrone Soup
Recipe type: Soup, Lunch, Dinner
Author: Andrea Benoit, adapted from Ina Garten's Winter Minestrone
Prep time: 20 mins
Cook time: 45 mins
Total time: 1 hour 5 mins
Serves: 6-8
This soup is like therapy. Both preparing it and eating it will make you feel better about what ails you. I adapted this from Ina Garten’s minestrone recipe. 
Ingredients

• Extra virgin olive oil
• 4 slices bacon (I use Nature's Promise uncured hickory-smoked bacon)
• 3 medium yellow onions
• 5 medium carrots
• 4 large stalks celery
• half of a large butternut squash
• 4 large cloves garlic
• leaves from 4-6 fresh thyme sprigs
• 1 bay leaf
• handful of fresh basil leaves
• 26 ounces of chopped/diced tomatoes (I used Pomi brand boxed tomatoes at Ina's suggestion, and they were delicious. Use your favorite.)
• 8 cups chicken stock (I use low-sodium or homemade if Mike has made some.)
• Kosher salt and black pepper
• 1 15-oz. can cannellini beans, drained and rinsed
• 1 cup dry ditalini pasta (or your favorite small pasta, like small shells or elbows)
• 6-8 ounces fresh baby spinach leaves
• parmesan rind (You can just cut the rind off a block of parmesan or save the rinds in a plastic bag in the freezer as you finish parmesan and pull one out to give great flavor to soups.)

Instructions

1. Prepare your vegetables. Peel and chop the onions, carrrots and butternut squash into a small dice and set aside in a large mixing bowl. A nice small dice is essential because then a spoonful of soup will have a little bit of everything in it. Wash and small dice the celery and add to the bowl. Peel and mince the garlic and add to the bowl as well. (Little note: If you follow my prep order you will only need to use one cutting board for this whole recipe. Just looking out for you--or whoever does your dishes.)
2. Strip the leaves off the thyme and place in the bowl with the vegetables. Toss in the bay leaf.
3. Strip the leaves off the basil, chop it very fine and set aside in a separate small bowl. Put the basil stem in the bowl with the vegetables.
4. Time to cook. Find your largest pot or Dutch oven (10-12 quarts) and heat 2 tablespoons of olive oil over medium heat.
5. Chop the bacon into ½-inch slices and toss into the pan. Cook for about 5 minutes, until the fat renders out and it starts to lightly brown.
6. Add in the entire bowl of vegetables and herbs and increase heat just a little. Toss everything together and cook for about 8-10 minutes, until the vegetables begin to soften but do not brown.
7. Add the chopped tomatoes and all their liquid, the 8 cups of stock, the parmesan rind, ½ a tablespoon of salt and just under a teaspoon of pepper. Bring to a boil and reduce heat to let it simmer, stirring occasionally, for 30 minutes.
8. Discard the bay leaf, parmesan rind, and basil stem.
9. Add the rinsed beans and the spinach leaves, a handful at a time, stirring them into the soup.
10. Put a small pot of water to boil on the stove, salt the water and cook the pasta until it is still al dente (firm). Drain and add pasta to the soup.
11. Taste the soup and add salt or pepper if needed.
12. Serve with parmesan cheese, crusty bread, and a nice glass of wine.
13. Note: This soup can absolutely be made ahead for stress-free entertaining. Do everything ahead of time except add the spinach and the pasta just before serving.

Dad’s Fish Chowder
Recipe type: Soup, Entree
Author: Andrea Benoit
Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
Serves: 4-6
My dad was hilarious and one of a kind, and I could sit at the table and talk to him forever! He loved soup, and this recipe is an adaptation of one he created and my mom and he made many times. It’s not really a traditional chowder because it’s brothy, not thickened, but it is hearty and filling, with potatoes, carrots, corn and chunks of fresh cod. You can also add shrimp or other seafood you love. Cook up a batch and share it with your loved ones, along with a nice glass of white wine, of course…
Ingredients

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 1 bunch leeks or 1 large yellow onion, peeled and small diced
• 5 carrots, peeled and small diced
• 3 stalks celery, small diced
• 2 pounds thin-skinned potatoes, such as red or Yukon gold, medium diced
• 7 cups homemade or your favorite store-bought chicken stock
• 1½ cups frozen corn kernels (white and yellow corn combinations seem to be sweeter and great for this)
• 1 teaspoon bouquet garni (This is a spice blend from Penzey's that contains savory, rosemary, thyme, oregano, basil, dill, marjoram, sage and tarragon. In a pinch use fresh or dried thyme and the soup will still be delicious.)
• 1½ cups whole milk
• 1 pound cod or other white fish, sliced into large (4-inch) pieces
• Kosher salt
• fresh cracked pepper

Instructions

1. In a large Dutch oven or stockpot, place butter and oil over medium heat until the butter melts.
2. Prepare your leeks, if using, by trimming off dark green parts and discarding. Slice the remaining parts thinly. Soak the sliced leeks vigorously in a big bowl of water, separating the rings with your fingers. Then skim the cleaned leeks from the top of the bowl, leaving any sand at the bottom. Toss the leeks or the onions into the pot and begin to sweat them for about 2-3 minutes. You want them softened, but not browned, so adjust heat down if necessary.
3. Add diced carrots and celery and continue to sweat the vegetables for 5 more minutes. Add a pinch of Kosher salt and a a few turns of fresh cracked pepper.
4. Add diced potatoes and toss well with other vegetables. Cook 4 minutes more.
5. Add chicken stock, bring the soup to a boil and reduce to a simmer for about 15 minutes, or until the potatoes are tender. I just test one with a fork.
6. Add frozen corn kernels, milk, more salt and pepper, and bouquet garni or thyme and bring soup up to a simmer again. Taste for seasoning to make sure it's great so far.
7. Gently place the pieces of cod in the soup and allow the fish to gently cook for about 4 minutes, until you see it turns opaque and will push apart with your cooking spoon.
8. Ladle soup into bowls and enjoy.

Cape Cod Salad
Recipe type: Salad, Side Dish or Entree
Cuisine: American
Author: Andrea Benoit
Prep time: 20 mins
Cook time: 8 mins
Total time: 28 mins
Serves: 4
This recipe is great because it doesn’t try to be a summer salad–it has robust winter flavors of bacon, cranberry, and apple with a dash of maple. I bought a 4-pack of wide-mouth mason jars at the supermarket and use them all the time to shake up my dressings.
Ingredients

• 7-oz. package salad greens (such as spring mix, baby romaine or baby arugula)
• 8 oz. bacon
• 1 Granny Smith apple
• juice from ½ a lemon
• ½ cup walnuts
• ½ cup dried cranberries
• 6 oz. Gorgonzola cheese
• 3 tablespoons apple cider vinegar
• 1 teaspoon grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 2 teaspoons Dijon mustard
• 1 tablespoon pure maple syrup
• salt and pepper to taste
• ⅔ cup extra virgin olive oil

Instructions

1. Cook bacon starting in a cold saute pan over medium heat, turning occasionally until crisp. Remove to a paper towel-lined plate. When cool, chop into small pieces.
2. Toss the greens into a large salad bowl and set aside.
3. Peel and small dice the apple and toss with the lemon juice. Place over the greens.
4. Toast the walnuts over medium heat in a dry saute pan for 3 minutes or so, just until you smell the walnuts. Toss over salad with the cranberries and Gorgonzola (you can also put the cheese on the side).
5. In a small mixing bowl or mason jar, make the dressing by combining the apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, salt, pepper and drizzle in the olive oil, whisking or shaking vigorously to combine. Taste and adjust seasoning as necessary. You may like it more sweet or more acidic, just adjust the vinegar and maple syrup as you wish. The dressing gets even better as it sits.
6. Serve the salad either tossed with the dressing or with it on the side.
7. This salad is best made right before serving, but the dressing can certainly be made the day before and kept in the fridge. Let the dressing come to room temperature for an hour and shake well before serving.

Chopped Summer Salad
Recipe type: Entree, Salad
Author: Andrea Benoit
Prep time: 45 mins
Cook time: 10 mins
Total time: 55 mins
Serves: 6-8
This dish is easiest made in the summertime, when you can get your hands on ripe cherry or grape tomatoes, fresh green beans and sweet cucumbers. But there’s no way I can limit my eating of it to then, so just go for it! You may see the prep time and think that’s too long to make a salad, but it’s really a whole meal in your most giant bowl! 
Ingredients

• 1 large or 2 small heads green leaf or red leaf lettuce (I used one of each.)
• 2 cups frozen corn kernels (or fresh raw corn, cut from the cob)
• 12-oz. bag washed and trimmed green beans, with steam-in-bag (or fresh, of course)
• 2 cups grape tomatoes, sliced in half
• 5 mini seedless cucumbers (also known as Persian cucumbers) or 1 large seedless cucumber, medium diced
• handful of fresh chives, chopped
• 5 strips uncured smoked bacon (I love Nature's Promise brand.)
• 2 ripe avocados
• For the dressing: 1 cup extra virgin olive oil
• 6 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 2 teaspoons Worcestershire sauce
• 2 teaspoons Dijon mustard
• 1 garlic clove, peeled and pushed through a press
• ½ teaspoon plus a pinch Kosher salt
• ½ teaspoon sugar

Instructions

1. Prep your greens. Wash, spin dry and tear lettuce into bite-sized pieces and lay in your largest salad bowl. Toss in sliced grape tomatoes and chopped cucumbers. Set aside.
2. Follow the bag instructions to steam green beans in your microwave, or boil green beans in salty water until tender. Plunge green beans into icy cold water, then drain well and cut into 1-inch-long pieces. Lay in salad bowl.
3. Prepare the bacon. Slice bacon into 1-inch-long pieces and tumble into a cold nonstick sauté pan. Turn heat to medium and let the bacon cook slowly to render out the fat and crisp the bacon thoroughly. Remove with a slotted spoon to a paper-towel-lined dish for a few moments to cool.
4. Prepare corn. If using fresh, slice off the cob and sauté for 2 minutes until just cooked. If using frozen, just microwave and let cool for a few minutes.
5. Halve your avocados hemispherically, remove the pits, and score them in their skins horizontally and vertically. Then, use a spoon to scoop out bite-sized chunks onto the salad. Layer in the cooled bacon and corn.
6. Use kitchen shears or a sharp knife to mince chives and sprinkle on top.
7. Prepare the dressing. Pour all dressing ingredients into a dressing cruet or mason jar with a tight-fitting lid. Shake vigorously, taste for seasoning.
8. Dress your salad right before serving by pouring around the outer rim of the salad bit by bit, and tossing gently. You will have leftover dressing for another day. Enjoy!

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Guacamole! 

Roasted eggplant dip

Chopped Summer Salad

Minestrone Soup